So I’ve started eating more eggs because I kept getting hungry too quickly and realised I was not eating enough protein. I’ve also been keen on pasta recently, so although it is winter, I decided to make a salad. Well, a nice and warm one 🙂 I bought this pasta on a whim when I spotted it in the supermarket. It is fusilli bucati which I much prefer to solid fusilli. I guess it just looks more fun!
Eggs and fusilli bucati
I cooked more pasta and eggs than I needed so that I could have some leftovers for an easy lunch the next day. I didn’t combine it all together in case I wanted to tweak the ingredients a little and jazz it up. I love leftovers!
So the recipe (if you can call it one) is very simple…the quantities are up to you. In fact, the next time I intended to add in olives so that will be the first variation on this mélange – I just take a look at what is in the fridge and chuck it in!
Ingredients (serves 1)
- 1 hard-boiled egg, diced
- 3 tbs sweetcorn kernels (I used canned, it is winter after all!)
- 1/2 ripe avocado, diced
- 1 tbs grated extra mature cheddar (I used the delightfully named Tickler cheese)
- mayonnaise to taste
- 1/2 cup fusilli bucati, cooked and tossed in olive oil
Method
Combine the first five ingredients so that the mayonnaise coats everything well. Then mix in the pasta.
I tried following Delia’s tips on boiling eggs, which I pinned this week on a new board I started to collect cooking techniques. They worked perfectly!
It’s snowing on my page again! How lovely and festive. Much nicer than the tempestuous breezes that hit our little island from the end of last week, causing flooding, damage, injury and loss of life. I hope you guys are all ok…
…and here is an update of the next day’s salad, with added olives, wholegrain mustard and a bit of freshly ground black pepper. You can probably tell I fancied more mayo in this version too. Sorry, I only thought to take a photo of it when I’d almost scoffed it all (YUM!)
this is lemonade 